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Food Structure And Functionality

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Food Structure and Functionality

Food Structure and Functionality Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-11-17
ISBN : 0128214643
Language : En, Es, Fr & De

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Book Description :

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Dedicated to Food Structure and Functionality

Dedicated to Food Structure and Functionality Book
Author : Paula Allan-Wojtas
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Dedicated to Food Structure and Functionality book written by Paula Allan-Wojtas, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Starch in Food

Starch in Food Book
Author : Ann-Charlotte Eliasson
Publisher : CRC Press
Release : 2004-09-20
ISBN : 9780849325557
Language : En, Es, Fr & De

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Book Description :

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.

Starch in Food

Starch in Food Book
Author : Malin Sjöö,Lars Nilsson
Publisher : Woodhead Publishing
Release : 2017-11-25
ISBN : 0081008961
Language : En, Es, Fr & De

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Book Description :

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Starch Structure Functionality and Application in Foods

Starch Structure  Functionality and Application in Foods Book
Author : Shujun Wang
Publisher : Springer Nature
Release : 2020-08-30
ISBN : 9811506221
Language : En, Es, Fr & De

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Book Description :

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..

Protein Functionality in Food Systems

Protein Functionality in Food Systems Book
Author : Navam S. Hettiarachchy,Gregory R. Ziegler
Publisher : CRC Press
Release : 1994-05-10
ISBN : 9780824791971
Language : En, Es, Fr & De

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Book Description :

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

Life Food and Environment

Life  Food  and Environment Book
Author : Kyōto Daigaku. Nōgakubu
Publisher : Unknown
Release : 2000
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Life Food and Environment book written by Kyōto Daigaku. Nōgakubu, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Functionality of Proteins in Food

Functionality of Proteins in Food Book
Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 3642591167
Language : En, Es, Fr & De

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Book Description :

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .

Hannah Research Institute

Hannah Research Institute Book
Author : Anonim
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Hannah Research Institute book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Structure

Food Structure Book
Author : Anonim
Publisher : Unknown
Release : 1990
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Structure book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Yearbook

Yearbook Book
Author : Hannah Research Institute
Publisher : Unknown
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Yearbook book written by Hannah Research Institute, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Biopolymer Mixtures

Biopolymer Mixtures Book
Author : Stephen E. Harding,Sandra E. Hill,J. R. Mitchell (Ph. D.)
Publisher : Hyperion Books
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Biopolymer Mixtures book written by Stephen E. Harding,Sandra E. Hill,J. R. Mitchell (Ph. D.), available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Index of Conference Proceedings

Index of Conference Proceedings Book
Author : British Library. Document Supply Centre
Publisher : Unknown
Release : 2000
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Index of Conference Proceedings book written by British Library. Document Supply Centre, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Contribution of Triglyceride Structures to the Physical Properties of Milkfat and Milkfat Chainlength Fractions

Contribution of Triglyceride Structures to the Physical Properties of Milkfat and Milkfat Chainlength Fractions Book
Author : Catherine F. Simoneau
Publisher : Unknown
Release : 1994
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Contribution of Triglyceride Structures to the Physical Properties of Milkfat and Milkfat Chainlength Fractions book written by Catherine F. Simoneau, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chemical and Functional Properties of Food Components Second Edition

Chemical and Functional Properties of Food Components  Second Edition Book
Author : Zdzislaw E. Sikorski
Publisher : CRC Press
Release : 2002-06-27
ISBN : 9781587161490
Language : En, Es, Fr & De

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Book Description :

An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.

Biotechnology Research at Penn State

Biotechnology Research at Penn State Book
Author : Anonim
Publisher : Unknown
Release : 1984
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Biotechnology Research at Penn State book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Functionality and Protein Structure

Functionality and Protein Structure Book
Author : Akiva Pour-El,American Chemical Society. Division of Agricultural and Food Chemistry
Publisher : Unknown
Release : 1979
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Functionality and Protein Structure book written by Akiva Pour-El,American Chemical Society. Division of Agricultural and Food Chemistry, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Gums and Stabilisers for the Food Industry 15

Gums and Stabilisers for the Food Industry 15 Book
Author : Glyn O. Phillips
Publisher : Unknown
Release : 1980
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Gums and Stabilisers for the Food Industry 15 book written by Glyn O. Phillips, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Proteins and Their Applications

Food Proteins and Their Applications Book
Author : Srinivasan Damodaran
Publisher : CRC Press
Release : 1997-03-12
ISBN : 9780824798208
Language : En, Es, Fr & De

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Book Description :

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Properties of Beta casein and Edible Beta casein Films

Properties of Beta casein and Edible Beta casein Films Book
Author : Lisa Jurgonski Mauer
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Properties of Beta casein and Edible Beta casein Films book written by Lisa Jurgonski Mauer, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.